Tomatillo, Poblano, & Avocado Salsa
Recipe: #21341
October 15, 2015
Categories: Dips, Appetizers, Mexican, Southwest, Game/Sports Day, July 4th, Labor Day, Picnic, Sunday Dinner, Oven Roast, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Hot Peppers, Herbs, Spicy, more
"I found a similar version of this recipe on a 'grilling' website a couple of years ago. There are many versions out there; but, is best. It is absolutely one of my favorites. Now, it is perfect served as a dip with chips or your favorite 'veggies;' although, this makes an excellent condiment for ... tacos, quesadillas, sandwiches, burgers, grilled or fried shrimp, etc. Many grocery stores carry tomatillos year round; but, if you can't find them there - a local ethnic or Mexican market should always have them available."
Original is 6-24 servings
Ingredients
Nutritional
- Serving Size: 1 (114.6 g)
- Calories 122
- Total Fat - 8.9 g
- Saturated Fat - 1.3 g
- Cholesterol - 7.1 mg
- Sodium - 486.2 mg
- Total Carbohydrate - 8.8 g
- Dietary Fiber - 3.7 g
- Sugars - 2.4 g
- Protein - 4.1 g
- Calcium - 24.2 mg
- Iron - 0.8 mg
- Vitamin C - 43.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Tomatillos, Peppers, Onion, and Garlic ... Line a sheet pan with parchment paper; and add the tomatillos, peppers, onion, and garlic. Drizzle with olive oil and salt; then, toss to combine. Roast in a 425 degree oven, middle shelf, for 20-25 minutes; stirring halfway. You want the vegetables to have a light char. Remove from the heat; and let cool.
Step 2
Peppers ... Once you remove the vegetables from the oven; transfer the 2 poblano peppers to a small bowl, and cover with plastic wrap. Or you can add them to a small brown lunch bag (which is what I use). Let them set a good 10 minutes to let them steam. This will allow the skin to peel right off. Then, you can easily remove most of the charred skin; don't worry if you don't get it all - using a paper towel or the back flat edge of a knife. DO NOT rinse under water. Cut in half, and remove the seeds. I do not do this with the jalapenos - they are fine as is.
Step 3
Puree ... Add all the vegetables, and any juices from the pan, to a food processor. Pulse a couple of times; then, add the cilantro, lime juice, cumin, a small splash of vinegar, a pinch of salt - and, pulse a couple more times. You want everything broken down and combined; but, you do NOT want a smooth puree; you want some texture left. Finally add the avocado - pulse 1 more time and season with salt if necessary. Now, if you like your salsa a bit thinner, you can mix in a little chicken broth. I usually don't add any, that is just a personal preference.
Step 4
Serve and ENJOY! ... I like to keep this in a tight rubbermaid type of container. I even press a small piece of plastic wrap right on the salsa to keep a fresh color; then, put the lid on. It is best served fresh; however, it will last 3 days in the refrigerator.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting tomatillos, look for ones that are firm and bright green.
- When selecting avocados, look for ones that are slightly soft and have a dark green skin.
- Substitute bell peppers for the poblano peppers. This substitution would be beneficial for those who prefer a milder flavor in their salsa. Bell peppers are much milder than poblano peppers and would provide a milder flavor to the salsa.
- Substitute parsley for the cilantro. Parsley is a great alternative for those who don't like the flavor of cilantro. It has a milder flavor than cilantro and would add a subtle flavor to the salsa.
Mango-Tomatillo Salsa Replace the avocado with 1 large mango, peeled, pitted, and diced. Reduce the cumin to 1/4 teaspoon and add 1/2 teaspoon of smoked paprika. Omit the chicken broth.
Grilled Fish Tacos: These tacos are the perfect accompaniment to the Tomatillo, Poblano, & Avocado Salsa. The mild flavor of the fish will let the salsa's flavors shine, while the crunchy texture of the tacos will provide a great contrast. The combination of the two is sure to make this a memorable meal!
Mexican Street Corn: This Mexican classic is the perfect side dish to the Grilled Fish Tacos. The sweetness of the corn and the smokiness of the spices will pair perfectly with the mild flavor of the fish and the tangy flavor of the salsa. The creamy texture of the corn will also add a nice contrast to the crunchy texture of the tacos. This dish is sure to be a hit!
FAQ
Q: How do I remove the skin from the peppers?
A: Transfer the peppers to a small bowl or brown lunch bag and cover with plastic wrap. Let them sit for 10 minutes to steam, which will make it easier to remove the skin. Peel off the charred skin with a paper towel or the back flat edge of a knife. Do not rinse under water.
Q: How do I store fresh peppers?
A: Store fresh peppers in a plastic bag in the refrigerator for up to one week. Peppers can also be frozen for up to six months. To freeze, wash and dry the peppers, then cut into slices or cubes and place in a freezer bag.
0 Reviews
You'll Also Love
Fun facts:
Tomatillos have been used in Mexican cuisine since Pre-Columbian times. The Aztecs used them to make sauces and even used them as an ingredient in a type of beer.
Celebrity chef Rick Bayless is known for his expertise in Mexican cuisine, and he even has a recipe for tomatillo salsa on his website.